John Myers
Fish Soup with Fennel and Saffron
The perfect fish soup with fennel and saffron recipe with a picture and simple step-by-step instructions.
- Soup greens fresh
- 3 Onion
- 6 Cloves
- 700 ml Dry white wine
- 1 liter Fish stock
- 2 Bay leaves
- 6 Juniper berries
- 1 tsp Black peppercorns
- 300 g Fennel bulbs
- 2 Shallots
- 150 g Floury potatoes
- 30 g Butter
- 250 ml Broth
- Saffron threads
- Salt
- 6 Stalk Tarragon
- 200 g Cream
- White pepper
- 4 tbsp Pernod
- 6 Scallops
- Samphire, sea bean, sea asparagus, sea fennel, glass melt
- Dice the soup greens, peel the onions and sprinkle with the cloves. Then reduce by half with the wine, stock, bay leaf, juniper and peppercorns. Sauté shallots in butter, add diced fennel and potatoes. Steam everything until soft. Rub the saran threads with salt and let them steep in hot water, finely chop the tarragon. Strain the broth. Finely puree the fennel and potato mixture and pass through a sieve. Add to the broth with the saffron mixture and cream. Season to taste with pepper and pernod. Sear the scallops on both sides. Decorate with samphire
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